Chocolate Easter Egg Nest Cake (Print version)

A moist chocolate layer cake topped with chocolate buttercream, a crunchy nest, and pastel candy eggs.

# Ingredients:

For the chocolate cake

01 - 1 3/4 cups (220 g) all-purpose flour
02 - 3/4 cup (65 g) unsweetened cocoa powder
03 - 1 3/4 cups (350 g) granulated sugar
04 - 2 teaspoons baking powder
05 - 1 teaspoon baking soda
06 - 1 teaspoon fine salt
07 - 2 large eggs, room temperature
08 - 1 cup (240 ml) buttermilk, room temperature
09 - 1/2 cup (120 ml) neutral oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) hot coffee or hot water

For the chocolate buttercream

12 - 1 cup (226 g) unsalted butter, softened
13 - 3 1/2 cups (420 g) powdered sugar
14 - 1/2 cup (45 g) unsweetened cocoa powder
15 - 1/4 cup (60 ml) heavy cream, plus more as needed
16 - 1 teaspoon vanilla extract
17 - 1/4 teaspoon fine salt

For the Easter nest

18 - 5 oz (140 g) semisweet chocolate, chopped
19 - 2 cups (70 g) lightly crushed shredded wheat cereal
20 - 1 1/2 cups (250 g) pastel mini chocolate eggs

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
02 - Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, oil, and vanilla, then beat until smooth. Stir in the hot coffee or hot water until the batter is thin and even.
03 - Divide the batter between the pans. Bake for 28-32 minutes, until the centers spring back and a toothpick comes out with moist crumbs. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
04 - Beat the softened butter for 2 minutes. Add powdered sugar, cocoa, cream, vanilla, and salt, then beat until fluffy. Add a little more cream if needed for a smooth spreading texture.
05 - Place one cake layer on a serving plate and spread with frosting. Add the second layer and cover the top and sides with the remaining frosting, leaving a slight ridge around the top edge.
06 - Melt the chopped semisweet chocolate in short bursts in the microwave or over a bowl of barely simmering water. Stir in the crushed shredded wheat until coated.
07 - Spoon the chocolate cereal mixture around the top of the cake, shaping it into a nest with a hollow center. Fill with mini chocolate eggs and chill for 20 minutes before slicing.

# Good to know:

01 - Use hot coffee for deeper chocolate flavor, or hot water for a milder cake.
02 - The cake layers can be baked one day ahead and wrapped once cool.
03 - Let chilled slices stand at room temperature for 20 minutes before serving.

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